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Clove
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Considered one of the world's most important spices,
cloves are the dried, unopened flower bud of the tropical
evergreen clove tree. Reddish brown and nail-shaped,
their name comes from clavus, the Latin word for nail.
Cloves are sold whole or ground and can be used to
flavor a multitude of dishes ranging from sweet to savory.
Cloves can easily overpower a dish, particularly when ground,
so only a few need be used. Whole cloves are often used to “stud” hams
and pork, pushing the tapered end into the meat like a nail. A studded
onion is frequently used to impart an elusive character to courts-bouillons,
stocks and soups. Cloves are often used to enhance the flavour of game,
especially venison, wild boar and hare. They are used in a number of
spice mixtures including ras el hanout, curry powders, mulling spices
and pickling spices. Cloves also figure in the flavor of Worcestershire sauce.
They enjoy much popularity in North Africa and the Middle East where they
are generally used for meat dishes, though rice is often aromatized with a few cloves.
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